Posted by: Annie
I made these delicious cupcakes for my best friend's birthday. Thanksgiving often falls on or around her birthday, and I know that many of her birthday celebrations have involved a slice or two of apple pie. Two years ago I made her these filled Irish Car Bomb Cupcakes. This year I chose to stick with the Thanksgiving theme and fill vanilla cupcakes with apple pie filling, and then top them with a delicious buttercream.
These cupcakes were actually part of a much larger gift. Back in October, one of my best friends, Dana, made me the most thoughtful birthday gift. She titled it "Annie's Favorite Things" and compiled a bunch of items that were specific to what I appreciate and love in life. Dana filled a colander with a vanilla cupcake candle, a cookbook, cocktail mix, Keurig pumpkin spice coffee, Diet Coke, and more. It was such a thoughtful gift that I totally ripped it off and reused the idea (thanks Dana!)
The birthday girl was thrilled with the cupcakes and her other "favorite things," and even though Thanksgiving has passed, these cupcakes still make a fabulous addition to any dessert table during the holiday season.
Lastly, don't forget to enter our blogiversary giveaway! It closes at 11:59 p.m. tonight!
What you will need:
For the cupcakes:
3 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
2 sticks butter, at room temperature
2 cups sugar
1 1/2 teaspoon vanilla extract
1 cup milk
For the apple pie filling:
2 tablespoons butter
2 teaspoons cinnamon
3 tablespoons sugar
3 large granny smith apples, peeled, cored, and diced
For the vanilla buttercream:
2 1/2 sticks butter, softened
2 1/2 cups powdered sugar, sifted
1/8 teaspoon salt
2 teaspoons vanilla extract
2 tablespoons heavy cream
Preheat oven to 350 degrees. Line two cupcake pans with paper liners.
To make the cupcakes, combine flour, baking powder, and salt in a medium bowl and set aside. In a large mixing bowl, cream butter and sugar until fluffy (approximately 2 minutes.) Next, beat in eggs one at a time, scraping the sides of the bowl as needed. Mix in vanilla extract. Alternate beating in the dry ingredients and milk, in small increments, beginning and ending with the flour mixture.
Divide the batter evenly among cupcake tins. Bake 18-22 minutes, or until a toothpick inserted into the center comes out clean. Place cupcakes on a cooling rack.
To make the apple pie filling, melt butter in a medium skillet over medium heat. Add cinnamon and sugar and heat until bubbly. Lower the heat and stir in apples. Coat thoroughly with cinnamon sugar mixture. Cover and cook for an additional 10 minutes, until apples are tender. Remove from heat and allow to cool completely before filling the cupcakes.
To make the frosting, beat butter with an electric mixer on medium-high speed until creamy. Stir in sugar and salt and beat on medium-low speed until combined. Scrape down the sides of the bowl and add vanilla and heavy cream. Mix on medium-low speed for approximately four minutes, until frosting appears light and fluffy.
To assemble, use a paring knife to cut out the center of each cupcake. Fill each cupcake with apple pie filling, and frost with buttercream.
Source: Adapted from Annie's Eats, originally from Fatty Fat Fats